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© 2019 by JeffThe420Chef

Vegan Cinnamon Molasses Canna-Cookies

February 4, 2016

INGREDIENTS


1 tablespoon of Cornstarch + 2 Tablespoons of Water (instead of 1 egg)
3/4 cup dark brown sugar, packed
½ cup liquefied Canna-Coconut oil (see recipe on this blog)
1/3 cup Sorghum syrup (or you can use dark molasses instead if you want)
1 TBSP Almond extract
1 TBSP Vanilla (or Cherry) extract
2 teaspoons cinnamon
1 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon ground nutmeg pinch salt, optional and to taste 2 cups all-purpose flour 1 teaspoon baking soda
¼ cup cane sugar

Cinnamon
1/4 cup Powdered Sugar

 

HOW TO MAKE THEM  

                                                                                                                         
1.     Combine cornstarch/water mixture with, brown sugar, canna-coconut oil, sorghum, almond and vanilla (or cherry) extract, until well-mixed and smooth.
2.     Add the cinnamon, ginger, cloves, nutmeg, salt, and combine until smooth.
3.     In a separate bowl, sift flour and baking soda
4.     Now add the dry ingredients to the wet ones and mix until combined, about 1 minute.
5.     Place the cookie dough (it will be very soft) in a glass bowl, cover and refrigerate over night (or for at least 2 hours).  This will allow the coconut oil in the batter to solidify
6.     When you are ready to bake, preheat oven to 325ºF and line a baking pan with parchment paper.
7.     Sprinkle some cane sugar and cinnamon on the parchment paper.
8.     Measure out a heaping tablespoon of cookie batter, roll into a ball and then flatten to about ¼” thick and place onto parchment paper about 2” apart.
9.      Dip a fork into the powdered sugar/cinnamon mix and gently press onto top of cookie to make a crisscross pattern.
10.   Bake for 11-13 minutes.  11 minutes will yield a softer cookie/13 minutes for a crunchier one.

11.  Sprinkle with powdered sugar/cinnamon mix and store in airtight container in the freezer.

 

 

 

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